Quote:
Originally Posted by Cook
You need to talk to someone else about writing a variance for your pit. Seriously...I used a WSM at my place for a little smoking. That isn't saying they wouldn't want you to build a pit room for it...it's hard to find someone with common sense these days.
Crazy lady came out one day (because the restaurant across the street thought they were tattling on me), and tried to tell me I couldn't use my smoker because the rules said that my food needed to be covered at all times. I explained that I carry the prepped food out in a covered pan, put it on the pit, put the cover on the pit, and remove the cooked food into another covered pan. She literally said that when I opened the pit to remove the food IT WAS, AT THAT POINT, UNCOVERED & that I was in violation. I laughed at her. LoL
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If there is nothing over the smoker isn't she correct?
